Creamy Chicken and Mushroom Pan

with Broccoli

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel the carrot and chop it finely. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms. Wash and chop the spinach.

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2 Fry chicken

Chop the chicken. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the chicken for 5 min until golden brown. Transfer the chicken to a plate. 

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3 Fry vegetables

Add the butter and a second drizzle of oil to the pan. Reduce the heat to medium. Fry the leeks and carrot with a pinch of salt for 7-8 min until softened.

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4 Add mushrooms

Once softened, add the mushrooms and fry for 5 min further. Sprinkle with the flour and mix well.

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5 Simmer

Return the chicken to the pan. Add the measured water, crumbled chicken stock cube, oreganospinach, cooking cream and Dijon mustard. Simmer for 5 min, stirring occasionally, until the stew has thickened. Finally fold in the cream cheese. Season with black pepper.

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6 Boil broccoli

Meanwhile, slice the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the broccoli for 5 min (alternatively steam it). Serve the broccoli alongside the chicken stew.

Tips for fussy eaters

Pour the chicken mixture into an oven dish and cover it with grated cheese. Bake at 200°C for 15 min. Serve with pasta!

Pro tip

Serve with crusty bread - great for sauce mopping!

Deliciously creamy, yet veggie-loaded!

Cooking Time: 40 min

Cals 869 · Prot 61 · Carbs 42 · Fat 53

Ingredients

Number of people

Chicken mix

Chicken breast 400 Grams
Leeks 0.5 Pieces
Carrot 1 Piece
Mushroom 250 Grams
Spinach 100 Grams
Salted butter 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Plain flour 10 Grams
Water 100 ML
Chicken stock cube 0.5 Pieces
Cooking cream 200 ML
Dijon mustard 6 Grams
Dried oregano 2 Grams
Cream cheese 80 Grams
Black pepper 0.5 Tsp

Side

Broccoli 300 Grams

Deliciously creamy, yet veggie-loaded!

Cooking Time: 40 min

Cals 869 · Prot 61 · Carbs 42 · Fat 53

Instructions

photo

1 Prep vegetables

Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel the carrot and chop it finely. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms. Wash and chop the spinach.

photo

2 Fry chicken

Chop the chicken. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the chicken for 5 min until golden brown. Transfer the chicken to a plate. 

photo

3 Fry vegetables

Add the butter and a second drizzle of oil to the pan. Reduce the heat to medium. Fry the leeks and carrot with a pinch of salt for 7-8 min until softened.

photo

4 Add mushrooms

Once softened, add the mushrooms and fry for 5 min further. Sprinkle with the flour and mix well.

photo

5 Simmer

Return the chicken to the pan. Add the measured water, crumbled chicken stock cube, oreganospinach, cooking cream and Dijon mustard. Simmer for 5 min, stirring occasionally, until the stew has thickened. Finally fold in the cream cheese. Season with black pepper.

photo

6 Boil broccoli

Meanwhile, slice the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the broccoli for 5 min (alternatively steam it). Serve the broccoli alongside the chicken stew.

Tips for fussy eaters

Pour the chicken mixture into an oven dish and cover it with grated cheese. Bake at 200°C for 15 min. Serve with pasta!

Pro tip

Serve with crusty bread - great for sauce mopping!

Ingredients

Number of people

Chicken mix

Chicken breast 400 Grams
Leeks 0.5 Pieces
Carrot 1 Piece
Mushroom 250 Grams
Spinach 100 Grams
Salted butter 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Plain flour 10 Grams
Water 100 ML
Chicken stock cube 0.5 Pieces
Cooking cream 200 ML
Dijon mustard 6 Grams
Dried oregano 2 Grams
Cream cheese 80 Grams
Black pepper 0.5 Tsp

Side

Broccoli 300 Grams
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